Taylor's Library

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Professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946- [author.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : Wiley, [2018]Copyright date: ©2018Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.57] (1).
Food culture in India / Colleen Taylor Sen.

by Sen, Colleen Taylor.

Publisher: Westport, Conn. : Greenwood Press, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 394.10954 SEN] (1).
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Carbohydrates in food / edited by Ann-Charlotte Eliasson.

by Eliasson, Ann-Charlotte, 1953-.

Edition: 2nd ed.Publisher: Boca Raton, FL : CRC/Taylor & Francis, 2006Availability: Items available for loan: Taylor's Library-TU [Call number: 664 CAR] (1).
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Kitchen and food production [videorecording] / Video Education Australasia.

by Video Education Australasia.

Publisher: Bendigo, Vic. : Video Education Australasia, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 KIT] (1).
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Krause's food, nutrition, & diet therapy / [edited by] L. Kathleen Mahan, Sylvia Escott-Stump.

by Escott-Stump, Sylvia [(j.ed.)] | Krause, Marie V | Mahan, L. Kathleen [(ed.)].

Edition: 11th ed.Publisher: Philadelphia, Pa. : Saunders, c2004Other title: Food, nutrition, & diet therapy. | Food, nutrition, and diet therapy..Availability: Items available for loan: Taylor's Library-TU [Call number: 615.854 KRA] (2).
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Introductory foods / Marion Bennion, Barbara Scheule.

by Bennion, Marion, 1925- | Scheule, Barbara.

Edition: 12th ed.Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, 2004Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3 BEN] (4).
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A revolution in eating : how the quest for food shaped America / James E. McWilliams.

by McWilliams, James E.

Publisher: New York : Columbia University Press, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 394.120973 MAC] (1).
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The food of France / [by] Waverley Root. With an introd. by Samuel Chamberlain. Illustrated by Warren Chappell.

by Root, Waverley Lewis, 1903-.

Publisher: New York : Vintage Books, 1966, 1992Availability: Items available for loan: Taylor's Library-TU [Call number: 641.0944 ROO] (1).
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Food mania / Nigel Garwood and Rainer Voigt ; preface by Anton Mosimann.

by Garwood, Nigel | Voigt, Rainer.

Publisher: New York : Clarkson Potter, c2001Availability: Items available for loan: Taylor's Library-TU [Call number: 641.01309 GAR] (1).
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Eating my words: how marilyn monroe is like a grilled artichoke and other observations on food / Eve Johnson.

by Johnson, Eve.

Publisher: Canada : Whitecap, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3 JOH] (1).
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Food science and food biotechnology / edited by Gustavo F. Gutiérrez-López, Gustavo V. Barbosa-Cánovas.

by Gutiérrez-López, Gustavo F [editor.] | Barbosa-Cánovas, Gustavo V [editor.].

Publisher: Boca Raton : CRC Press, [2003]Copyright date: ©2003Availability: Items available for loan: Taylor's Library-TU [Call number: 664 FOO 2003] (4).
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A consumer's dictionary of food additives : descriptions in plain English of more than 12,000 ingredients both harmful and desirable found in foods / Ruth Winter.

by Winter, Ruth, 1930-.

Edition: 6th ed., completely revised and updated.Publisher: New York : Three Rivers Press, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 664.0603 WIN] (1).
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Why do donuts have holes? : fascinating facts about what we eat and drink / Don Voorhees.

by Voorhees, Don.

Publisher: New York, NY : Citadel Press, [2004]Copyright date: ©2004Availability: Items available for loan: Taylor's Library-TU [Call number: 641 VOO] (2).
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